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If you’re a follower of gourmet food trucks, I’m sure you’ve heard of Chef Roy Choi and the Kogi Truck. The gourmet food truck trend and social media phenomenon began with the Kogi truck. Not only did they create a new food category, but also a new menu items not seen before.

Chef Roy Choi said that his food tastes like If you think about creating menu items that represent Los Angeles and it’s food culture, Chef Roy hit it right on the head. A taco which has a Korean short-rib filling and served with a Mexican/Asian sauce.

Photo by Jay Terauchi

They began with one truck and Twitter back in 2008. Today, there are 4 Kogi trucks servicing Los Angeles and Orange Counties.

Photo by SawtelleJapantown.com

So, how do you know when the Kogi truck is in Sawtelle Japantown?

Check the Kogi Truck website for days and times for service at Sawtelle.

A chicken taco and short-rib taco (signature taco). The chicken is marinated in a ginger soy marinate before being grilled. The short-rib is a double caramelized Korean barbecue short-rib, with a salsa roja (made from Korean and Mexican chillies). Both taco are served with their cilantro-onion-lime relish and chili soy Kogi slaw, served over two corn tortillas.

The Short-Rib taco which started it all!

Short-Rib Burrito with the same short-rib as in their tacos, shredded cheese, chopped onions, cilantro, chopped romaine, and cabbage lettuce tossed in their Korean chili-soy vinaigrette. This is a personal favorite of mine. When I think of food trucks in the morning, I think of breakfast burritos.

Kogi doesn’t make a breakfast burrito, but they sure make a great short-rib one.

The quesadilla is topped with their classic salsa roja and sesame seeds.

When I first saw this on the menu,

I thought “what?”

After I tried it, I really enjoyed it. It does have a kick, so if you’re not into spicy, you may want to avoid this one.

Photo by Jay Terauchi

Kogi Sliders

(two per order)

with short-rib, sesame mayo, cheese, salsa rona and a cabbage-ramaine slaw tossed in a chili soy vinaigrette on toasted buns.

This is just like their tacos but on a bun.

Photo by Jay Terauchi

Blackjack Quesadilla with caramelized onions and spicy pork together with melting cheddar and jack cheeses and topped with a citrus-jalapeno-roasted-garlic salsa verde.

I liked this one over the kimchi quesadilla. Maybe because of the spicy pork and onions. The kimchi one is spicier, but I like citrus so maybe the reason why Iliked this one better. Either way,you can’t go wrong.

My first visit to the Kogi truck was back in 2008,I waited with 100 other people. The truck was late, I checked Twitter and saw that they were stuck in traffic. By the time we got our food, we had waited about 2 hours, but the food was different (in a good way).

Still today, the short-rib burrito is my favorite item. The Kogi Truck, it’s something you need to do at least once. Just look for the line…